"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 12, 2009


1 very large potato OR 2 small potatoes peeled and cut into 1/2 inch cubes
2 cups water
1 onion, chopped
2 T olive oil
2 cans whole kernel corn (or 3 cups fresh corn)
2 cups milk
1/2 cup light cream
salt and pepper
paprika to taste
dried thyme
1 bay leaf
fresh chopped parsley and chives to taste

Parboil the potato in the 2 cups water about 10 minutes. Meanwhile cook the onion in the oil over low heat, covered, until translucent, about 5-8 minutes. Add the onion and remaining ingredients to the potatoes and bring back to a boil. Let simmer until the corn is tender and the soup has slightly thickened (about 20-30 minutes). Stir occasionally. Discard the bay leaf before serving.




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